Prolong life by preventing contact with air, and storing in the refrigerator or freezer.Buy or make only what you will consume in a month's time.Pour into your mold or pan and allow to sit for 20-30 minutes.Let cool to 175 degrees F, this happens quickly, 10 minutes or less.Heat your syrup 30-35 degrees F above the boiling point of water (remember, this changes depending on your sea level altitude!).Our machine uses an auger to control crystal formation, but slow stirring at home will accomplish this just as surely if you're careful.Īt this point, you'll want to pour into your candy mold, make sure whatever you're using is heat tolerant! It's also fine to just pour them on a baking sheet and cut out squares after the fact! We've included this video from Little House on the Prairie that explains just how we would do it in the kitchen. Remember, you want the sugar crystal to form on your terms rather than watching exasperatingly as your mixture turns white and coarse.
#Maple candy wholesale professional
A slow pour is key, for the home chef and professional alike to control the aforementioned sugar crystal formation. Following this, we cool the syrup and slowly pour the concentrated syrup in our candy-making machine. For the home chef, an accurate thermometer is key. We heat the syrup to 30-35 degrees F above the boiling point of water to further concentrate the sugar content. Carefully choosing the right grade of maple syrup will go a long way in ensuring your success if you choose to try your hand candy-making at home.įor our process, we start with only a few gallons of maple syrup per batch to control the quality to our exacting standards. The experienced candy makers reading this know that the name of the game is to prevent crystal formation in order to produce candy with a silky smooth finish. Darker syrup by nature possesses greater levels of invert sugar, which fosters caramelization and leaves the bold flavors that fans of this syrup covet. Typically, we use maple syrup graded Golden Delicate, or a very light Amber Rich Taste as it has the lowest invert sugar content, preventing large sugar crystals from forming. We primarily select only our lightest maple syrup when designating a barrel as, "candy syrup".
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